Tomato soup with tagliatelle and parmesan chips
Tomato soup with tagliatelle and parmesan chips When I make this soup at home, it's never as simple as it was in childhood, when I would just add a few tomatoes and maybe some noodles. I've started adding more vegetables, making it heartier, and serving it with parmesan chips on the side. This gives it a more interesting taste and texture, and my family often asks for this recipe. Quick Info Total time: about 50-55 minutes Preparation time: 20 minutes Cooking time: 30-35 minutes Servings: 4-6 people Difficulty: easy to medium Recipe type: hearty soup, suitable for lunch Ingredients 200 g peeled whole tomatoes (canned) 1 ripe fresh tomato 1 and a half cups of homemade tomato juice with celery 1/2 red bell pepper 1 carrot 1 onion 150 g yellow beans 2 fresh mushrooms 2 nests of tagliatelle (Baneasa or similar) 3 tablespoons oil Salt Pepper 6 tablespoons grated parmesan (for chips) Preparation steps 1. Peel and finely chop the onion. Peel the carrot, cut it lengthwise and then slice it thinly. Peel the fresh tomato (you can blanch it briefly first) and then chop it. 2. Wash and finely chop the mushrooms. Remove the seeds from the bell pepper and dice it. 3. Wash the yellow beans and cut them into suitable pieces, about 2-3 cm. Chop the canned peeled tomatoes finely as well. 4. In a large pot, heat the oil over low to medium heat. Add the onion, carrot, bell pepper, and fresh tomato. Sauté everything for 2 minutes, stirring frequently. 5. Add the yellow beans and let them cook for another minute. Then add the chopped mushrooms and mix. 6. Pour about 4 liters of water over the vegetables. Bring to a boil and keep on heat for 10 minutes. 7. Add the chopped canned tomatoes and continue to simmer for another 15 minutes. 8. After this time, add the homemade tomato juice. Stir, adjust the taste with salt and pepper. Let it simmer a few more times until the vegetables are well cooked. 9. Break the tagliatelle into smaller pieces, about 3-4 cm, and add them to the soup. Cook according to the packaging instructions or until done. 10. When the pasta is cooked, turn off the heat and cover the pot. Let the soup sit covered for 10 minutes to allow the flavors to meld. 11. For the parmesan chips: heat a non-stick pan without oil. Place a tablespoon of grated parmesan in an elongated shape to create longer chips. Leave it for just a few seconds until it forms a crust and starts to brown slightly. Remove with a spatula or a skewer and place on a plate to cool. 12. The tomato soup is served hot, alongside the parmesan chips. Why I make this recipe often I like it because it's quite quick and doesn't require hard-to-find ingredients. It can easily be adapted if you have other vegetables on hand. The soup holds up well the next day, and the parmesan chips are simple to make and add extra texture. Tips and variations Tips - Cut the vegetables smaller if you want a more uniform soup. If you prefer larger pieces, that's fine too. - Don't leave the parmesan in the pan too long, it burns quickly. - The soup can be seasoned with salt towards the end, as the tomato juice and vegetables can already be quite salty. Substitutions - You can use homemade tagliatelle or any short noodles if you don't have tagliatelle on hand. - The parmesan for the chips can be replaced with grana padano if you don't have parmesan. - If you don't have mushrooms or beans, you can skip them, but they enhance the flavor. Variations - You can also add some diced root celery if you want a stronger vegetable flavor. - If you want the soup thicker, you can add a handful of rice at the end instead of pasta. - The parmesan chips are optional, but they are worth trying at least once. Serving ideas - The soup can be sprinkled with chopped herbs, but it's also delicious on its own. - For those who want something heartier, it can be served with toasted bread. - The parmesan chips can be broken over the soup, but they are also good on the side to dip one at a time. Frequently asked questions 1. Can I use only fresh tomatoes if I don't have canned ones? Yes, you can use only fresh tomatoes, but you'll need a larger quantity. You need to peel them and blend them a bit or chop them very finely to achieve the soup's consistency. 2. Can the parmesan chips be made in advance? They can be made 1-2 hours ahead, but they keep their crispy texture best if made just before serving. 3. Do I need to cook the tagliatelle separately? No, the pasta is cooked directly in the soup after the vegetables are nearly done. They absorb flavor and don't stick together. 4. Can the soup be made with another type of pasta? Yes, you can use any short pasta you have on hand – penne, shells, or broken noodles. 5. How can I more easily remove the skin from fresh tomatoes? Blanch the tomatoes for 30 seconds in boiling water, then immediately place them in cold water. The skin will come off easily. Nutritional values Approximately, one serving of soup (without parmesan chips) has around 120-140 kcal, with about 4 g of protein, 22-24 g of carbohydrates, and 2-3 g of fat. The parmesan chips add 25-30 kcal each and increase the protein and fat content. The values depend on how much pasta and parmesan you put in your bowl. Storage and reheating The soup lasts in the refrigerator for up to 2 days. It can be reheated over low heat without the pasta breaking down too much. The parmesan chips can be stored at room temperature in a dry container, but it's best to make them fresh to remain crispy. The soup does not freeze well due to the pasta, losing its texture.
Preparation
We clean the onion and chop it. We peel the carrot, cut it in half lengthwise, and then slice it into rounds. We peel the tomato, chop it, wash the mushrooms, chop them finely, and remove the seeds from the bell pepper, cutting it into cubes. We cut the green beans into suitable pieces, and finely chop the peeled tomatoes. In a pot, we add the oil, tomato, onion, carrot, and bell pepper, and sauté them for 2 minutes. We add the green beans, then the mushrooms. We pour in about 4 liters of water and let everything boil for 10 minutes, then add the chopped peeled tomatoes, let it boil for another 15 minutes, and add the tomato juice. We season with salt and pepper. After it has boiled a few times and the vegetables are well cooked, we break the tagliatelle into pieces, add them to the soup, and let them cook until done. When ready, we remove the soup from the heat and cover it for 10 minutes. We heat a non-stick pan, place a tablespoon of parmesan in an elongated shape. In a few seconds, it browns, and with the help of a skewer, we remove the chips onto a plate. They are served alongside the tomato soup. Enjoy your meal!
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